CABBAGE SALAD

Don’t let the cabbage scare you away from trying this salad. I don’t love cabbage, I wouldn’t even go so far as to say I really even like it. But I LOVE this salad! It’s a small twist on the traditional cabbage salad if you have had that before. This salad is so easy to make and is great to take to a gathering. Serve it as a complimentary side like I do or add a couple of cooked chicken breasts and serve as a meal. If you won’t be able to finish the salad in one sitting I would recommend not pouring the salad dressing over the entire salad, it will store best that way. I eat this salad on it’s own for ‘Mom Lunches’ and serve it with a meal as a healthy side. Try it out, this recipe won’t disappoint.

Yield: 6-8 servings

Time: 15 minutes

INGREDIENTS:

1/2 bag coleslaw mix

1/2 head of green leaf or Romaine Lettuce

1 package Romen Noodles

1/3 c oil

3 T red wine vinegar

2 T sugar

1/4 tsp pepper

1/2 Romen seasoning packet

Choose the Salad Toppings You Like:

2 green onions, diced

1/4 c sunflower seeds

1/4 c almonds

1/2 c Crasins

1 c grapes

1/2 c sliced strawberries

1 apple, diced

1-2 celery stocks, diced

1 can Mandarin oranges, drained

shredded cheese

shredded chicken (precooked)

DIRECTIONS:

Step 1

Preheat oven to 350 degrees. Wash and prepare all fruits and vegetables.

Break Romen into bite size pieces. Place on a cookie sheet and bake at 350 for 6-7 minutes. Allow to cool.

When noodles have cooled mix noodles, lettuce, cabbage, and desired toppings in a large bowl.

5 minutes before serving stir in salad dressing.

Enjoy!

Larisa

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Larisa

Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.